Loulouca
Loulouca was born with the idea that dessert itself is an experience, rather than the conclusion to a meal. With her years leading the pastry programme of Odette Restaurant and experiences around the world, Louisa’s creations have left a lingering feeling of lightness and evoke delightful surprises for her guests. The brand is an inception of this feeling made to linger.
The brand’s strategy is shaped by Louisa’s own experiences abroad, built upon her identity. The classical rigour of French pastry. Nuanced restraint of Japanese craft. Emotional warmth of Singaporean sensibility. Between these is the crux of where Loulouca lives, and what inspires our Great Egret: the migratory bird whose flight takes her around the world and yet back to where they call home.
Bridging the elevated, fine-dining background of Louisa with her playful, warm personality, our small flock of egrets presents this elevated yet whimsical welcome. The cadence of the name Lou, Lou and Ca mirrors this trio.
With Studio Rascal on interiors, the design of the restaurant was shaped around Chef Louisa’s artful, balanced and intentional practice. With the organic sculpted forms and layered textures, Loulouca’s interiors echo her creations — light, delicate and elegantly composed. An interplay of blonde timber, natural stone and hand-finished surfaces speaks to the atelier’s passion for craftsmanship and refinement. Bathed in an understated, serene palette, the space sets the scene for the desserts — and moments at the table — to take centre stage.
The brand comes full circle with its extended identity coming to life through its signature entremet, which has grown into an iconic feature of the brand. Loulouca’s suite of packaging and print collateral expands on this world of quiet restraint and elegance.
PHOTOGRAPHY: NIKKO PASCUA, JEREMY HOLDEN
WRITING: JOSEPH KOH